INGREDIENTS

INSTRUCTIONS

In a 8-quart stock pot, add the fruit and water and simmer until the fruit
is very soft. Add the sugar and lemon juice. Stir to dissolve and bring up
to a boil. Maintain at a full rolling boil until the jell point is reached.
(Also a skin will form on the surface as it cools.) Remove from the heat.
Skim off any impurities and leave to cool for 10 minutes. Using a funnel,
pour the fruit into hot sterilized jars. Fill the jars and wipe the rims.
Seal the jars, leaving 1 inch from the top for headroom. Label the jars and
store in a cool, dark, and dry place. Spread the jam between biscuits and
place on a platter. This recipe yields about 6 jars (half pints).
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2368 broadcast 06-22-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-24-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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